Description

This comforting Rosemary Roasted Garlic Bean Soup offers a harmonious blend of earthy flavors and creamy textures. White beans are simmered with aromatic vegetables and fresh rosemary, then blended to a smooth consistency. The soup is elegantly finished with tender, caramelized roasted garlic cloves, a sprinkle of fresh herbs, and a touch of grated cheese, adding depth and a subtle sweetness to each spoonful. It’s a nourishing and satisfying dish, perfect for a wholesome meal.

Ingredients

* 2 heads garlic, separated into cloves (about 20-24 cloves)
* 2 tablespoons olive oil, divided
* 1 large yellow onion, chopped
* 2 carrots, peeled and chopped
* 2 celery stalks, chopped
* 4 sprigs fresh rosemary, divided (2 for soup, 2 for garnish)
* 4 cups vegetable broth
* 2 (15-ounce) cans cannellini beans, rinsed and drained
* 1/2 cup milk (dairy or unsweetened non-dairy)
* Salt to taste
* Freshly ground black pepper to taste
* Grated Parmesan cheese or nutritional yeast, for serving (optional)
* Crusty bread, for serving

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Instructions

Roast Garlic: Preheat oven to 400°F (200°C). Toss peeled garlic cloves with 1 tablespoon of olive oil on a baking sheet. Roast for 15-20 minutes, or until golden brown and tender. Set aside about 8-10 cloves for garnish and roughly chop the remaining roasted garlic.
Sauté Aromatics: In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add chopped onion, carrots, and celery. Sauté for 8-10 minutes until softened.
Build Soup Base: Add the roughly chopped roasted garlic and 2 sprigs of fresh rosemary (whole, or leaves removed and chopped) to the pot. Cook for 1 minute until fragrant.
Simmer: Pour in the vegetable broth and rinsed cannellini beans. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, allowing the flavors to meld.
Blend: Remove the rosemary sprigs. Carefully transfer the soup to a blender (or use an immersion blender directly in the pot). Add the milk. Blend until completely smooth and creamy. Return the soup to the pot if using a regular blender.
Season and Serve: Reheat the soup gently if needed. Season with salt and freshly ground black pepper to taste. Ladle into bowls and garnish with the reserved roasted garlic cloves, fresh rosemary leaves, and a sprinkle of grated Parmesan cheese or nutritional yeast. Serve hot with crusty bread.

Notes

* For an extra creamy texture, you can pass the blended soup through a fine-mesh sieve, though it’s usually smooth enough without this step.

* Adjust the amount of milk or broth to achieve your desired soup consistency.

* If you prefer a chunkier soup, blend only half of the soup mixture and then combine with the unblended portion.

* This soup can be made ahead and stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, adding a splash of broth or milk if it’s too thick.

Prep Time: 20 minutes
Cook Time: 45 minutes

Nutrition

Calories: 280
Fat: 8g
Carbohydrates: 40g
Protein: 14g